On Sun, 06 Jan 2008 22:33:54 +0200, ChattyCathy
> wrote:

>Blinky the Shark wrote:
>> ChattyCathy wrote:
>>
>>> Cabbage....
>>>
>>> Promised myself I would try some of Dad's 'special cabbage' when he made
>>> it, and he made it today. I tried it. I still hate it. :P
>>
>> I can't think of any foods[1] I hate. I consider myself lucky in that
>> sense; of course it does give me little sympathy for picky eaters.
>
>Hey, I'm not a member of Picky Eaters Anonymous (PEAs) either <Cathy
>waves to Sky>.... cabbage is 'bout the only thing I really and truly
>despise... 'pap' (similar to Polenta and grits, I believe) is not high
>up on my list, but with enough gravy, I'll eat it Heck, I've even
>learned to appreciate okra (in gumbo) which is all Chris's fault...

if it's the overly-cooked nature of dad's cabbage, you might try
this:

chinese sweet and sour cabbage

1 medium-size head of cabbage (about 1 1/2 lbs)

seasonings:

2 tbls brown sugar

2 tbls vinegar

3 tbls soy sauce

2 tbls water

1/2 tsp tobasco

*

3 tbls oil

1/2 tsp salt

3/4 cup dry sherry

procedu

mix together seasonings.

prepare cabbage and cut into 1/2 inch strips.

heat wok or pan hot and dry. add oil and salt. stir fry cabbage at
high heat one minute. give seasoning mix a stir, and add, stirring.
cook covered one minute. remove cover and add sherry, stir to mix.
serve hot.

(from 'jim lee's chinese cookbook')

the gravy will not be thick. he suggests the tobasco is optional, but
i think it makes the dish. i'm sure garlic and ginger added in the
usual manner wouldn't be amiss either, but i don't think i've tried it
that way.

your pal,
blake